Using freshly ground rice flour takes your Athirasam to the next level. 

 First, we need to wash the rice thoroughly to remove any dirt and excess starch. Rinse it a few times until the water runs clear.  Now, we’re going to soak the rice in clean water for about 2 to 3 hours. 

This will soften the rice and make it easier to grind into a fine powder.  After the rice has soaked, drain the water completely. It’s important to remove as much moisture as possible before grinding.  

Next, spread the drained rice on a clean kitchen towel or cloth. Let it dry for about 15 to 30 minutes. The rice should still be damp but not soaking wet.  Now comes the grinding. Add the damp rice to a grinder or mixie and grind it into a fine powder. The key here is to keep the rice slightly damp—this gives the flour the perfect texture for Athirasam. If it’s too dry, the flour won’t bind well with the jaggery syrup. This is the consistency we’re looking for—super fine and soft, with no lumps. If your flour feels gritty, you can sift it to make sure it’s smooth.  You can use the flour immediately for making Athirasam, or store it in an airtight container if you’re planning to make it later. Freshly ground rice flour gives the best results, so try to use it within a day or two.  

Next, we need to melt the jaggery into a syrup. Add about 1 cup of water to your jaggery and let it dissolve over medium heat. Keep stirring to make sure it doesn’t burn.   We have to make sure the syrup reaches just the right consistency, called 'soft-ball stage,'  This is when the syrup thickens enough that, if you drop it into cold water, it can be rolled into a soft ball with your fingers. This is crucial for getting the right texture in your Athirasam . Too thick, and it'll be hard. Too thin, and it won't hold together.  

Once the syrup is ready, add the flavourings. Now slowly add the rice flour to the syrup. Stir it together to form a thick dough. It might look a little loose now, but don’t worry—it will firm up as it rests. Now, here’s the secret to perfect Athirasam: the dough needs to rest for at least 24 hours—yep, patience is key!. This allows the flavors to develop and helps the dough achieve the right texture. If you can, let it rest for up to two days for even better results.  The longer it sits, the better the Athirasam turns out. After the dough has rested, it should look like this—soft, pliable, and ready to shape into discs. Take a small ball of dough and flatten it into a disc. You can grease your hands with a little ghee to prevent sticking. Make sure not to make them too thick, as they will puff up when fried.  

Now, it’s time to fry! Heat some oil in a deep pan on medium heat. Gently slide the discs into the oil. Fry them until they're golden brown and crispy on the outside, but soft and chewy on the inside. The smell of frying Athirasam is so divine, it instantly brings back memories of festival time at home. Fry them one at a time, flipping them until both sides are golden brown.   Be careful not to overcrowd the pan, and make sure the oil isn’t too hot, or they’ll brown too quickly without cooking inside. 

Once they’re golden brown, remove them from the oil , press them slightly to remove excess oil and drain in a basket or colander.  The flavor of jaggery with a hint of cardamom is out of this world. If you’ve never tried this, I highly recommend giving it a go!